Valentine’s Day is one of my favorite excuses to bake something festive and fun. These Valentine’s M&M blondies are the perfect treat for any celebration or everyday treat. With a crispy top, a soft and chewy center, and just the right balance of sweetness, they’re guaranteed to impress anyone who takes a bite!
If you’re like me and love a good blondie, this recipe is your new go-to for Valentine’s Day. The festive red, pink, and white M&Ms make them feel extra special. Plus, these blondies come together in no time and are easy enough for anyone to make.
Why You’ll Love These Valentine’s Blondies
• Crispy and Chewy Texture: The top is golden and slightly crisp, while the inside stays wonderfully soft and chewy.
• Festive Look: Valentine’s-themed M&Ms make these blondies look as good as they taste.
• Quick and Easy: Minimal prep time and just one bowl make this recipe a breeze.
Ingredients You’ll Need
• 5 tablespoons (70 grams) unsalted butter, melted and slightly cooled
• 2/3 cup (135 grams) dark brown sugar, packed
• 1 large egg
• 2 teaspoons pure vanilla extract
• 140–145 grams (1 cup + 2 tablespoons) all-purpose flour
• 1/8 teaspoon baking powder
• 1/8 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup mini chocolate chips
• 3/4 cup Valentine’s-themed M&Ms, divided
Main Ingredient Breakdown
• Dark Brown Sugar: Provides a rich, caramel-like flavor and helps keep the blondies chewy.
• Unsalted Butter: Gives the blondies their signature soft texture and a buttery richness.
• Valentine’s M&Ms: Festive and colorful, they add crunch and fun to each bite.
• Chocolate Chips: A little surprise that adds bursts of chocolatey goodness throughout the blondies.
Instructions
1. Preheat and Prepare: Preheat your oven to 350°F. Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.
2. Mix Wet Ingredients: In a large mixing bowl, whisk together the melted butter and dark brown sugar until smooth. Add the egg and vanilla extract, mixing until fully incorporated.
3. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix!
4. Add Mix-Ins: Gently fold in the chocolate chips and 1/2 cup of the M&Ms, making sure they’re evenly distributed.
5. Assemble: Spread the batter evenly into the prepared pan. Sprinkle the remaining 1/4 cup of M&Ms on top, pressing them lightly into the batter. Or you can add the remainder after baking.
6. Bake: Bake for 30–35 minutes, or until the edges are golden and set, and the center appears slightly underbaked. A toothpick inserted in the center should come out with a few moist crumbs.
7. Cool Completely: Allow the blondies to cool in the pan for at least 1 hour. For best results, chill them in the fridge for 30 minutes after cooling to help them firm up before slicing.
8. Slice and Serve: Lift the blondies out of the pan using the parchment overhang, slice into squares, and enjoy!
FAQs
Can I use light brown sugar instead of dark brown sugar?
Yes! Light brown sugar will work fine, but the blondies will have a slightly milder caramel flavor.
Can I make these ahead of time?
Absolutely. Store the blondies in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
What other mix-ins can I add?
Try white chocolate chips, chopped nuts, or sprinkles for more texture and variety!
Share Your Blondies!
I’d love to see how your Valentine’s M&M blondies turn out! If you make them, share a photo on Instagram and tag me. Let’s celebrate love, sweetness, and all things pink together! Don’t forget to leave a comment and let me know how you liked them.
Ingredients
Method
- Preheat your oven to 350°F. Line an 8×8-inch baking pan with parchment paper, leaving overhang for easy removal, and lightly grease.
- In a large mixing bowl, whisk together the melted butter and dark brown sugar until smooth. Add the egg and vanilla extract, mixing until fully combined.6 tbsp unsalted butter2/3 cup dark brown sugar 1 egg,2 tsp vanilla extract
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually fold the dry ingredients into the wet mixture until just incorporated—avoid overmixing.1 cup all-purpose flour,2 tbsp all-purpose flour,1/8 tsp baking powder,1/8 tsp baking powder,1/4 tsp salt
- Gently fold in mini chocolate chips and 1/2 cup of the M&Ms, ensuring even distribution.1/2 cup chocolate chips,3/4 cup M&M's
- Spread the batter evenly into the prepared pan. Sprinkle the remaining 1/4 cup of M&Ms on top, pressing them lightly into the batter or you can press them in after baking and they will be more vibrant.
- Bake for 30–35 minutes, or until the edges are golden and set, and the center looks slightly underbaked. A toothpick inserted into the center should come out with a few moist crumbs, not wet batter.
- Allow the blondies to cool in the pan for at least 1 hour. For the best texture, transfer them to the fridge for 30 minutes after cooling before slicing.
- Lift the blondies out of the pan using the parchment paper overhang, slice into squares, and enjoy!
